RUSTIC CHICKEN PICCATA MEATBALLS

INGREDIENTS:
MEATBALLS:

• 1/4 cup grated parmesan
• 4 cloves minced garlic
• 1 tablespoon lemon zest
• 3/4 cup panko breadcrumbs
• 1 large egg
• 1/3 cup chopped parsley (plus more)
• 1 1/4 pounds ground chicken (or turkey)
• 1 teaspoon salt + 1/2 teaspoon pepp

SAUCE:

• 4 tablespoons cold butter, cubed
• 3 cloves minced garlic
• 1 tablespoon all-purpose flour (scant)
• 1 1/2 cups low sodium chicken broth
• 1/4 cup capers (plus 2 tsp caper brine)
• 1/4 cup fresh lemon juice

DIRECTIONS:

1. MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. 
2. When the ingredients are combined, add the ground chicken and mix until *just* combined. Just be sure you don’t overwork the meat. Roll into 20-22 meatballs using a cookie scoop (affiliate link) or about 1 1/2 tablespoons each.
3. Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don’t all fit. 
4. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. We’ll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.
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